Name: Ox Tails
Yield: 4 servings
Ingredients: 2 to 3 lb. ox tail pieces; 2 Tbsp. bacon fat or shortening; 2 large onions, chopped (about 2 c.); 2 tsp. salt; 1 beef bouillon cube; 3 celery stalks with leaves; 1/2 small cabbage, cut in wedges; boiling water (as needed); 1 tsp. peppercorns; 1 tsp. parsley; 1 bay leaf, crushed; 1 large clove garlic

Servings: 4 persons

2 to 3 lb. ox tail pieces
2 Tbsp. bacon fat or shortening
2 large onions, chopped (about 2 c.)
2 tsp. salt
1 beef bouillon cube
3 celery stalks with leaves
1/2 small cabbage, cut in wedges
boiling water (as needed)
1 tsp. peppercorns
1 tsp. parsley
1 bay leaf, crushed
1 large clove garlic

1
Brown meat in fat in 5-quart Dutch oven; add onions, salt, bouillon cubes and spice bag, which consists of the peppercorns, bay leaf, parsley and clove of garlic.
2
Add boiling water to cover. Place celery and cabbage on meat; cook over low heat on range or in a 350u00b0 oven for 4 hours, adding water as needed.
3
Cool slightly and refrigerate, covered, overnight after removing spice bag.
4
Pick fat from top before reheating.
5
Strain liquid for soup.
6
Serve meat with vegetables.
7
Serves 2 to 4.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ox Tails

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